To deal with the end of winter and to boost our immune systems, here are our tips about which fruit and vegetables to eat this month!
Brussels Sprouts. Grown since the 13th century near the Belgian city which gives them their name, Brussels sprouts are a variety of cabbage known for their small head-shaped buds, like tiny cabbages. They are usually green, but can vary depending on the variety, showing shades of yellow or purple. They have a slightly bittersweet flavour. They are rich in nutrients, including vitamins C, K and A, folic acid, potassium and fibre. They can be steamed, braised, roasted or pan-fried. Cooking can reduce their bitterness and make Brussels sprouts sweeter.
Mandarins. Originally from tropical Asia and southern China, mandarins were introduced to Europe in the first half of the 1800s as an ornamental plant. With their round or slightly oval shape, mandarins are smaller than other citrus fruits such as oranges and grapefruit. Their skin is thin, smooth and quite easy to peel. It can vary in colour from bright orange to yellow, depending on the variety. While their flesh is juicy, sweet and divided into wedges that are easy to separate and usually have no seeds. They have a sweet, slightly acidic flavour and are rich in vitamins C and A, potassium and fibre. They can be eaten fresh or used in salads, desserts, sauces and many other culinary recipes.
Pears. Having already been grown in China since 2000 B.C., pears are false fruits of the pear tree. They have a generally round shape at the base, with a thinner, more pointy upper part, and can vary considerably in size depending on the variety. Pear skin can vary from green to yellow, red, brown or a combination of these colours, while the flesh is sweet and juicy with a creamy texture. The flesh of certain varieties is more grainy. An excellent source of fibre, vitamin C, potassium and antioxidants, pears can be eaten fresh, but are also used in many culinary dishes, such as in this Magico inverno: the baked potato as soft as snow.
Turnips. Already known since Greek and Roman times, turnips are root vegetables from the Brassicaceaefamily. They have a round or oval shape, with thick skin and a colour that can vary from white to purple or yellow, depending on the variety. With a sweet, slightly peppery flavour that can vary when cooked, turnips are rich in nutrients, including vitamin C and minerals such as potassium and calcium. They can be eaten raw, grated or cut thin in salads. Otherwise, they can be roasted, boiled, stewed or added to soups and stews.
Spinach. Originally from Persia, spinach arrived in China thanks to the King of Nepal and came to Spain around the turn of the first millennium with the Arabs. Spinach is a green leaf vegetable with an oval or heart shape and often indented or lobed edges. The colour of the leaves varies from dark green to light green, depending on the variety. It has a slightly bitter, earthy flavour which can vary slightly depending on how it is cooked. Rich in essential nutrients, including vitamins A, C and K, iron, calcium, folic acid and fibre, it can be eaten raw in salads or cooked in various ways, such as boiled, pan-fried, steamed, or added to dishes like soups and stews or fried like in this Monique potato and spinach omelette.
Image: Canva
